[Sca-cooks] re:cornbread

[Phil Troy / G. Tacitus Adamantius]

On Apr 2, 2006, at 1:02 PM, Marcha wrote:

> As we say in some parts of the south...just funning ya'll.  I use  
> cornbread mix for toppings and cornbread in a pinch.

So what's in cornbread mix, and what do you have to add to it to make  
cornbread? Is it a just-add-water thing, like a corn version of  
Bisquick, or is it just the dry ingredients assembled in somebody's  
idea of the right proportion?

>   Love the idea of using masa but ashamed as a native Texan that i  
> did not think of that a long time ago.  As far as sweetened or not  
> corn bread, I prefer mine sweet; family does not .  Either way is  
> good. White or yellow just depends on what mood I am in.  White for  
> fancy, yellow for really down home.

I'd agree, but my feeling is there might be more varied culinary  
applications for yellow cornmeal, and therefore more reasons for me  
to keep a supply on hand. I suppose if one eats cornbread several  
times a week, they could keep both kinds and there'd be no problem...

> Also prefer buttermilk when I have it but one thing is always done,  
> no matter what pan I use.  The pan must be heated before I put the  
> batter in it.  I rarely have problems with sticking that way.

I think there's a perception that the finished product is lighter,  
like a popover, when done that way...

Adamantius



"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04